Holiday Help

I love this time of year, particularly Thanksgiving. There's something about the crisp fall in the air, with the hint of winter to come. Getting together with loved ones to have some good food. The feel of Christmas before it gets hectic. The excitement of the beginning of the holidays, with lots of time spent with family. This year, Kris and I decided to try and host Thanksgiving. Sometimes I wonder what we have gotten ourselves into. After all, I think I have only cooked three turkeys in my lifetime. They have gotten better with each turkey. I am of the mind set that if you have a good recipe, anything's possible, even Thanksgiving dinner. That's where I need your help. If anyone has any good recipes, tips or ideas for hosting Thanksgiving dinner, I would appreciate the help. I have a couple of good recipes, that are staples for our Thanksgiving dinner...

Turkey Marinade

*Thaw turkey in fridge for 2-3 days.

*Marinate for 24 hours.

1/3 c. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1 c. oil

1 Tbsp. sage

1 Tbsp. rosemary
2 bay leaves (crushed)
1 tsp. thyme
1 tsp. basil

Mix seasonings together with oil. Rub marinade over turkey once turkey is thawed and cleaned. Place turkey in Reynold's oven bag and put in fridge for 12 hours. Turn to other side for 12 more hours. After marinating for 24 hours, slice 1 cube butter into thin pats and spread all over turkey. Bake in bag (follow directions on bag). Put in 2 Tbsp. flour inside bag before baking. Bake according to Reynold's wrap directions.

Sweet Potato Casserole

3 c. cooked mashed sweet potatoes (or 2 cans of sweet potatoes)

1 c. sugar

1/2 c. butter or margarine

2 eggs, beaten

1 tsp. vanilla

1/3 c. milk

Mix first ingredients with electric beater until well blended. Pour into baking dish.

Topping:

1 c. brown sugar

1/2 c. flour

1/3 c. butter

1 c. chopped pecans

Mix topping ingredients together until creamy. Sprinkle over casserole and bake for 25 minutes at 350 degrees.